Go Back
Golden herb crusted cod fillet plated over bright green pea puree with mint and lemon on a wooden board

Herb Crusted Cod with Pea Puree: Easy Weeknight Dinner

Baked cod fillets with a golden herb-panko crust served over a smooth, buttery pea puree, ready in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: seafood
Calories: 380
Ingredients Method Notes

Ingredients
  

Herb Crusted Cod
  • 4 cod fillets (150 g / 6 oz each); skin removed
  • 3/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 2 tbsp olive oil divided
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Pea Puree
  • 2 cups frozen peas (about 300 g)
  • 2 tbsp butter
  • 6 fresh mint leaves, chopped to 8 leaves
  • 1/4 cup vegetable stock or water
  • 1 tsp lemon juice
  • salt to taste

Method
 

Prep the Cod
  1. Heat the oven to 200C/400F. Line a sheet pan with parchment paper.
  2. Pat cod fillets completely dry with paper towels and season both sides with salt and pepper.
  3. In a small bowl, mix panko, parsley, dill, garlic, lemon zest, and 1 tbsp olive oil until the crumbs look damp and clumpy.
  4. Brush the top of each fillet with Dijon mustard, then press the herb-panko mixture firmly onto the surface.
Bake the Cod
  1. Drizzle the remaining olive oil over the crust. Bake for 12 to 14 minutes, until the crust is golden and the cod flakes easily with a fork and reaches 145F/63C internal.
Make the Pea Puree
  1. While the cod bakes, melt butter in a saucepan over medium heat. Add peas and stock, cover, and simmer for 4 to 5 minutes until the peas are bright green and tender.
  2. Transfer the peas to a blender with mint and lemon juice. Blend until smooth, adding a splash more stock if it's too thick. Season with salt.
Serve
  1. Spoon the pea puree onto plates, top with a fillet of herb crusted cod, and serve right away.

Notes

  • Pat cod completely dry before crusting for a crisp panko topping.
  • Use an instant-read thermometer for 145F/63C instead of guessing by time.
  • Blend pea puree while hot for the smoothest texture.
  • Store cod and puree separately to keep the crust crisp.